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Down Home Healthy Cooking:

Recipes and tips for healthy cooking

    Posted: 10/31/2007



Preface






Right Starts






Black Skillet Beef with Greens and Red Potatoes






Catfish Stew with Rice






Baked Fried Chicken Breast with Mixed Vegetables






20-Minute Chicken Creole






Spaghetti with Turkey Meat Sauce






Baked Pork Chops






Hot 'n Spicy Seasoning






Succotash






New Orleans Red Beans






Mixed Greens






Garlic Mashed Potatoes






Honey Candied Yams






Chillin' Out Pasta Salad






Garden Potato Salad






Fruit Salad






Winter and Summer Crisp






Sweet Potato Custard






Angel Food Cake with Mixed Berries






Old-Fashioned Bread Pudding with Apple Raisin Sauce



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Sweet Potato Custard

Print This Recipe
Sweet Potato Custard

Nutrition Content
Per Serving
Makes 6 Servings

calories: 144
total fat: 2g
saturated fat: 0.7g
carbohydrates: 20g
protein: 6g
cholesterol: 92mg
sodium: 235mg
dietary fiber: 1.4g

Ingredients

1 cup cooked, mashed sweet potato

1/2 cup mashed banana (about 2 small)

1 cup evaporated skim milk

2 tablespoons packed brown sugar

2 beaten egg yolks (or 1/3-cup egg substitute)

1/2 teaspoon salt

1/4 cup raisins

1 tablespoon sugar

1 teaspoon ground cinnamon

Non-stick cooking spray

Preparation

In a medium bowl, stir together sweet potato and banana. Add milk, blending well. Add brown sugar, egg yolks, and salt, mixing thoroughly.

Spray a 1-quart casserole with non-stick spray coating. Transfer sweet potato mixture to casserole.

Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture. Bake in a preheated 300° F oven for 45 to 50 minutes or until a knife inserted near center comes out clean.


The deep orange color of sweet potatoes is a sign that they are a good source of vitamin A and the antioxidant beta-carotene. Vitamin A and beta-carotene are good for your skin.

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